Additive Conversion Chart
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to shoprat53 on last edited by
shoprat53 You are correct, there are 3 tsp in 1 TBSP
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to shoprat53 on last edited by johnsbrewhouse
shoprat53 That is where I would calculate it at if I were measuring it by tsp. I use grams or ounces when I calculate, you get a better measurement and the chart is much more accurate with that. By weight 22.5 grams or .80 ounces.
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Not saying it is more accurate just saying if you are going to give measurements in Tbl. and Tsp. then be consistent. 1 Tsp. Per pound does not work out to 2 Tbl. For A 5 pound batch of snack sticks or cured sausage.
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johnsbrewhouse Professional bakers always measure critical dry ingredients by weight. There can be a large variation measuring by volume. I always scale my dry ingredients when reducing for small batches.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to marzig20 on last edited by johnsbrewhouse
marzig20 I always convert mine to grams anymore, much more precise for the scale. I also break down the ingredients measurements myself, rather than using the chart most of the time. The chart is quick, but I like doing the math to make sure.
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johnsbrewhouse HAAHHAHA ! Death to the tyranic imperial system
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Jonathon on last edited by
Jonathon Thanks Jonathan, very useful.
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I have summer sausage spice blend with sodium erythorbate already added,
can I stuff my sausage after supper then smoke it in the morning ? It would be about 8 to 10 hour between. Thanks -
Thanks, but I was wondering if I could keep it over night or would it hurt the sausage. Right now I don’t have time to do both back to back. I could wait to make it if I had to.
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Thankyou.
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Sure Gel vs. Carrot Fiber. I have been making summer sausage with venison and pork butt/fat for several years with good success. Only issues have been casing adhesion and small amount of fat inside casing, despite thorough mechanical mixing. Thought I would switch from Carrot Fiber to Sure Gel to see effect. That did resolve the previous issues, but my sausage turned out much denser, more like a bologna. Flavor is spot on. I have had other Summer with this consistency, but prefer a softer consistency, as is more common here in WI. Could the switch in binders be causing this, or is a different cause more likely?
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to dncerdmann on last edited by
dncerdmann carrot fiber has about 14X the water holding power which will give you a juicier product compared to sure gel. That is one of the reasons it is recommended for fresh sausage.
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